求助 新烘焙好的義式豆有問題? - 咖啡討論
By Robert
at 2011-12-21T18:10
at 2011-12-21T18:10
Table of Contents
請問各位前輩, 最近發現我們店裡的咖啡豆是請廠商剛烘焙好送來的,
只要要剛送來的頭3,4天時間使用時, expresso會流的比較快一點點,
而且水柱很粗, creama很快散, 請問是什麼因素影響的呀?
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All Comments
By Lauren
at 2011-12-23T15:25
at 2011-12-23T15:25
By Mason
at 2011-12-24T17:01
at 2011-12-24T17:01
By Quintina
at 2011-12-28T17:51
at 2011-12-28T17:51
By Liam
at 2011-12-30T16:20
at 2011-12-30T16:20
By Catherine
at 2012-01-01T01:59
at 2012-01-01T01:59
By Daph Bay
at 2012-01-03T10:28
at 2012-01-03T10:28
By Caroline
at 2012-01-05T01:00
at 2012-01-05T01:00
By Edith
at 2012-01-09T14:17
at 2012-01-09T14:17
By Sandy
at 2012-01-12T18:11
at 2012-01-12T18:11
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